Adding Caramel and coloured malt grains

In addition to brewing with malt extract, or dried malt extracts, small additions of caramel and coloured malt grains can make a big difference to the range of beer types you can make. The addition of grains can add more depth of flavour and add colour and character to the beer. They also add body which assists with head retention.
The techniques of preparing caramel and coloured grains are simpler than all grain brewing. Similar to making a pot of tea, all you are doing is drawing the flavour and colour out of the grain and into the hot water. The grain to water ratio is about 1:8, ie for 250 grams of grain use about 2 litres of water. With this ratio there is no need to rinse the grain. In a saucepan or stock-pot boil the water and then allow it to cool to about 70 degrees. Stir the crushed malt into the water, cover with the lid and let sit for 20 to 30 minutes. Simply pour the liquid off of the grain and straight into your fermenter. Do not press or squeeze the grain. Generally there is no need to strain the liquid, any solids will eventually settle to the bottom of your fermenter.

Partial Mash Brewing

Mashing a small amount of base grain is fairly similar except you need to let the grain sit longer, say 45 to 60 minutes, and maintain a temperature in the sixties to ensure starch conversion. If you need to heat the mash do so gently and conservatively because if the temperature exceeds 72 degrees you will destroy the enzymes. Because temperatures are important for mashing, a suitable thermometer will make things go much more smoothly.
Once the mash has finished, ie the starch has been converted, then pour the liquid off the grain and boil it for 10 to 15 minutes after which you can add it to your fermenter in place of the usual hot water. During this brief boil you can also add hops.
As a general rule for working with any kind of grain, do not boil the grain, do not press the grain and do not use excessive water as you may impart astringency from the grain.
These techniques are suitable for amounts up to about 1 kg.

Methods

1. Heat the mash mixture over a stove and attempt to regulate the heat to hold a constant temperature.

2. A second method, (called infusion mashing), heats a pre-measured quantity of water and mixes it with the grains in an insulated container (picnic cooler), relying on the insulation of the cooler to maintain a constant temperature. This method is recommended as it is easier to maintain the temperature in a cooler.

For infusion mashing, place your crushed grains in a grain bag and determine the correct amount and temperature of water to add. Typically around 1.35 litres of water are used for every 500gms of grain. Preheat the water, add it to your cooler, and then add the grain bag and seal the top to maintain a constant temperature for 30-60 minutes.

Iodine can be used to determine if the mash conversion is complete. Pull a small amount of liquid from the mash, and add a few drops of iodine. If the added iodine turns clear, then the mash is complete. If it is still dark blue, then the mash is not complete.

Once complete, slowly remove the grain bag from the mash. For added extraction you can hold the grains in a large strainer and sparge with some hot hot water (65-70C) to extract as much of the sugary malt extract as possible. The runnings from the mashed grain are mixed with malt extract which is then boiled in your boil pot.

Proceed with the boil, adding hops as required.

Cool and ferment as you would with any normal extract beer.

 

Tips for best results

Grains should be crushed just prior to the mashing process so that the quality of the grain is intact.
MaltMill grain crusher